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Pollo Chilindrón

Pollo chilindrón is a wonderful dish from the Aragón region of northeastern Spain that uses red bell peppers, a common ingredient in Aragonese cuisine. This easy chicken recipe was originally cooked in a heavy pot, or chilindrón.

The recipe below makes enough for a small dinner party. Halve the recipe for a smaller meal.

6 to 8 servings

Ingredients

Chicken, cut into serving pieces -- 3 to 4 pounds

Salt and pepper -- to season

Olive oil -- 4 or 5 tablespoons

Onion, sliced into 1/2 rings -- 1

Red and green bell peppers, sliced in strips -- 1 of each

Ham, chopped -- 1/2 pound

Garlic, minced -- 2 or 3 cloves

White wine (optional) -- 1/2 cup

Tomatoes, peeled, seeded and chopped -- 2 or 3

Salt and pepper -- to taste

Method

Season the chicken pieces with salt and pepper. Heat the oil in a large pot over medium-high heat. Add the chicken a few pieces at a time, brown on all sides and set aside.

Add the onions and peppers to the pot and saute until wilted, 3 to 4 minutes. Add the ham and garlic and saute for another 1 or 2 minutes. Pour in the wine and simmer to reduce down until almost dry.

Stir in the tomatoes, salt and pepper and return the browned chicken pieces to the pot. Reduce heat to low and simmer, covered, for 20 to 30 minutes. Add a little water if the dish becomes too dry.